Put all the ingredients in a bowl and mix well, if you have a robot with a dough hook it's ideal. Knead the mixture until you obtain a homogeneous dough and it is no longer sticky.
Cover your bowl with plastic wrap or a damp cloth and let the dough rise for at least 45 minutes, if you are in less of a hurry, 1h30 is better.
Deflate the dough by tapping it with your fingers.
Divide your dough into 4 or 6, depending on the size you want. Then roll into an elongated and sufficiently thin oval with the help of a rolling pin, or simply with your hands if you have mastered the pizza dough technique.
Few of us own a tandoori oven of course! I use a pizza stone on the BBQ or in the oven. Heat the stone and cook the naans for about 5 to 6 minutes, turning them over from time to time. On the BBQ I place them at the last minute directly on the grill to have this little taste of burnt dough. You can also cook them in a very hot cast iron skillet.
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